Description
This Baked Lemon Pudding is a light and tangy dessert featuring a creamy lemon custard base folded with airy egg whites for a delicate texture. It is gently baked in a water bath to ensure a smooth and tender pudding with a slightly golden top. Perfect for a refreshing treat that balances sweetness with citrus brightness.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 3 large eggs, separated
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 1-quart baking dish or individual ramekins to prepare for baking.
- Combine Dry Ingredients & Milk: In a medium saucepan, whisk together sugar, flour, and salt. Gradually add whole milk while stirring constantly to blend thoroughly without lumps.
- Cook Mixture: Place the saucepan over medium heat and stir frequently until the mixture thickens and just reaches a boil. Once thickened, remove from heat to stop cooking.
- Temper Egg Yolks: Lightly beat the egg yolks in a separate bowl. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, preventing curdling. Then return the tempered yolks back into the saucepan and stir well to combine.
- Add Lemon & Vanilla: Stir in fresh lemon juice, lemon zest, and vanilla extract until fully incorporated, infusing the custard base with citrus and flavor.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. This step is crucial for achieving the pudding’s airy texture.
- Fold Egg Whites: Gently fold the beaten egg whites into the lemon mixture until just combined, being careful not to deflate the mixture and preserve the light texture.
- Prepare Water Bath & Pour: Pour the combined mixture into the greased baking dish or ramekins. Place the dish inside a larger baking pan and pour hot water halfway up the sides to create a water bath, which ensures even, gentle baking.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the pudding is set and the top is lightly golden, indicating it is fully cooked but still tender.
- Cool & Serve: Remove the pudding from the oven and let it cool slightly before serving. Optionally, dust with powdered sugar for an elegant finish.
Notes
- Ensure egg yolks are tempered properly to avoid scrambling when added to hot milk.
- Folding the egg whites gently is key to maintaining a light and fluffy pudding.
- The water bath prevents cracking and uneven cooking by adding moisture and gentle heat distribution.
- Use fresh lemon juice and zest for best flavor impact.
- Serve slightly warm or at room temperature for optimal texture.
